Roasted Cauliflower with Spices (Printable)

Crispy golden cauliflower with aromatic spices ready in 35 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.75 pounds), cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, flipping the florets halfway through, until golden brown and tender.
05 - Remove from the oven. If desired, drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The high heat creates these irresistible crispy, caramelized edges while keeping the inside tender
  • It comes together in under 40 minutes with almost zero active prep work
  • The spice blend is versatile enough that you can serve it alongside almost anything or just eat it straight off the pan
02 -
  • Resist the urge to keep opening the oven door. Every time you do, the temperature drops and you lose the steady heat needed for proper caramelization.
  • If your florets are not browning after 20 minutes, do not add more time yet. Move your oven rack to the upper position and give it another 5 minutes closer to the heating element.
  • The cauliflower will continue cooking slightly after it comes out of the oven, so pull it when it looks a minute away from done.
03 -
  • Dry your cauliflower florets thoroughly after washing. Excess moisture creates steam and prevents proper browning.
  • Use a rimmed baking sheet to catch any oil that might drip off as the cauliflower shrinks during cooking.
  • Let the pan cool slightly before tossing with parsley so the herbs do not turn black from the residual heat.
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